Sausage, White Beans, and Kale on Cheesy Polenta

1. 1

   Heat oil in a large Dutch oven over medium heat; saute onion and garlic for 5 minutes, until translucent.

2. 2

   Stir in kale and chicken stock, cover pot, and cook 5 minutes, until wilted.

3. 3

   Uncover and stir in fennel, beans, tomatoes, red pepper, and 1/4 teaspoon of the salt.

4. 4

   Continue to cook, stirring, until most of the liquid has evaporated, about 8 minutes.

5. 5

   Remove from heat.

6. 6

   Meanwhile, brown sausages in a small nonstick skillet or grill them on a grill pan until golden brown, about 8 minutes.

7. 7

   While sausages brown, bring milk, water, and the remaining 1 teaspoon of the salt to a boil in a large saucepan over high heat; gradually stir in polenta.

8. 8

   Cook 5 minutes, stirring constantly, until polenta thickens and pulls away from sides of pan.

9. 9

   Remove from heat and stir in cheese until it melts.

10. 10

    Cut sausages diagonally into thirds.

11. 11

    Spoon polenta onto plates; top with kale mixture and sausages.

* Per serving · 4 servings · Values may vary.

No additional tips available.